Continuing my culinary adventure... across the Harbour! It's a tad of a big feat crossing the Harbour deep into north western Kowloon for us islanders. This time an ad hoc din at the Gatsby Art Deco inspired @greaterchinaclub in Lai Chi Kwok of what used to be an exclusive private club but is now open to the public (hope I’ve finally got my KLN geography right lol) And thanks @lets_get_fat_hk for organizing!
The resto serves authentic canto cuisine with traditional flavours but refined in a modern way (how I like it!), made possible by a team of chefs who used to head up The 8 in Macau
My fav dish of the nite was the steamed crab crawl with huadiao infused egg white, the meat was firm (like how it should be with fresh crustaceans) n full of delicate umami freshness which matched perfectly with the creamy smooth steamed egg white that was infused with flavourful huadiao, don’t think I’ve had a yummier or more balanced interpretation of this dish for quite some time! I also enjoyed the marinated chilled mini abalone started which was tender n well seasoned with pomelo freshness, very suitable for a hot autumn, albeit the presentation was a tad too theatrical lol! The resto also served its version of salted egg fish skin, which was nice n crispy without the salted egg being too overpowering
The char siu was also decent using traditional seasoning/marinate, the use of iberico in this instance was fine as it still retained some needed structure n firmness, not over-tenderised but it lacked the crispy charred cancerous bits which sets amazeballs char siu apart from decent char siu. The clay pot rice was extremely well made but not being a fan of putting wagyu in everyfuckingthing, it was a tad too greasy n not beefy flavour enough for my palate, the addition of truffle paste also destroyed it for me personally but there are dividing opinions on this dish
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